Anyone ever made a light Christmas cake?

MrsE_2

I enjoyed making & baking & having a Christmas cake, but its still a bit rich for my tastes.

I've seen recipes for boiled fruit cakes, do you think they would work for Christmas cake?

Would they stay "up" with the marzipan & icing and would they stay fresh the way traditional Christmas cake does?

Anyone tried a lighter version of it?

I'm going to try the Hairy Bikers Panna Cotta Christmas Pudding next year;)

http://www.goodtoknow.co.uk/recipes/433267/Hairy-Bikers--039--Christmas-panacotta

suzy_g

I made the nigellas boil christmas but i made it few days before xmas, so i didnt need to keep it, it was lovely a real taste of christmas said my daughter, we were left with over half, after people went home, there is only me and husband at home, my husband had the last piece over a week later it was still moist and delicous.

MrsE_2

suzy_g wrote: »

I made the nigellas boil christmas but i made it few days before xmas, so i didnt need to keep it, it was lovely a real taste of christmas said my daughter, we were left with over half, after people went home, there is only me and husband at home, my husband had the last piece over a week later it was still moist and delicous.

Was it much lighter?

suzy_g

yes without all the icing and marzipan which i hate. its still a fruit cake but i found it softer

momof2girls

Hi
I always make a boiled fruit cake as xmas cake. Mainly due to nut allergys. I dont put marzipan on as i cant stand the stuff. The recipe i use is;
500g mixed dried fruit
110g glace cherries halfed
250g sugar
90g butter
250ml water
280g plain flour
2 tsp bicarb soda
1/2 tsp salt
1 egg
(best bit) 4 tablespoons brandy.

mix first 5 ingred together in saucepan and boil for 10 mins, Add flour, bicarb and salt mix well. Beat egg and add then add brandy.
Pour whole lot into well greased and papered 8inch tin cook for 1 and a half hours at 150c or untill skewer stabbed in comes out clean.
Tip half way though cooking cover top of cake with brown paper to stop burning.

Then usual way of adding brandy to base as xmas cake. Keeps for about 3 weeks in sealed tin and freezes well.
HTH

esmy

Hi - very first post! Hairy bikers inspired me to get out Mum's old recipes and found this. I remember it being golden coloured and much lighter than the traditional Christmas cake. You'll have to do your own weight conversions !

Golden Christmas Cake
4oz pineapple pieces
4oz dried apricots
6oz glace cherries
8oz sultanas
6oz butter
6oz sugar
Grated rind of 1 lemon
4 medium eggs beaten
7oz sr flour
2oz ground almonds
4oz blanched almonds or walnuts
3 tablespoons brandy
to decorate
2oz blanched almons
apricot jam to glaze

Preheat oven to gas 2
Snip apricots into pieces. Wash, dry and halve the cherries. Mix all the fruits together with the brandy.Cream the butter and sugar together and gradually beat in the eggs. Fold in sifted flour and ground almonds, followed by the friut and nuts. Spoon into a baking tin and smooth the surface. Press the remaining nuts over the surface. Bake for 21/2 to 3 hours until golden. Cool in the tin. When cold brush over with warmed apricot jam. Keep for at least a week before eating.

would love to know how you get on if you try it!